Prawn and Pea Egg-White Omelette
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 50g wholewheat couscous
- 4 salad onions, thinly sliced
- 200g egg white
- 125g cooked, peeled prawns
- 125g frozen peas, defrosted
- 2 sundried tomatoes, finely chopped
- 1 tsp sunflower oil
- 1 tbsp red chilli pesto with tomato
Method
step 1
Place the couscous and the salad onions in a heatproof bowl and pour over 75 ml boiling water. Set aside for 5 mins.step 2
Meanwhile, lightly beat the egg whites, then stir in the prawns, peas and sundried tomatoes.step 3
Fluff up the couscous with a fork and stir, along with the salad onions, into the omelette mix.step 4
Heat the oil in a 20cm non-stick frying pan and cook the omelette for 5 mins on each side until nicely browned and cooked through, adding a little extra oil to the pan if required.step 5
Cut into wedges, dot with chilli pesto and serve.
